Chicken Fried Rice Bowl

Ingredients

• Omelette
• 4 eggs
• Salt to taste
• Black pepper powder to taste
• 4 teaspoons sesame oil
• 2 teaspoons chopped garlic
• 1 teaspoon chopped ginger
• 200 grams boneless chicken leg , cut into ½ cm pieces
• 1½ cups chicken stock
• ½ teaspoon dark soy sauce
• 2 tablespoons chopped spring onion greens
• Rice
• 3 cups cooked rice
• 1 teaspoon + 1 tablespoon sesame oil
• 1 egg
• Salt to taste
• Black pepper powder to taste
• 1 tablespoon chopped garlic
• ½ tablespoon chopped ginger
• 2-3 tablespoons chopped spring onion bulbs
• 2-3 tablespoons chopped red capsicum
• 2-3 tablespoons chopped spring onion greens
• 1 teaspoon vinegar
• Shredded nori sheets for garnish

Method

1. For omelette, break eggs into a bowl, add salt and black pepper powder and whisk well.
2. Heat sesame oil in a small non-stick pan, add garlic and ginger, mix and sauté for 30 seconds.
3. Add chicken, mix and sauté on high heat for 3-4 minutes. Add chicken stock and mix. Once the mixture comes to a boil, add dark soy sauce, salt and black pepper powder, mix well and cook on medium heat for 5-6 minutes.
4. For rice, heat 1 teaspoon sesame oil in a non-stick wok. Break egg into the wok, add salt, black pepper powder and scramble for 30 seconds. Transfer into a bowl and set aside.
5. Heat remaining sesame oil in the same wok, add garlic, ginger and spring onion bulbs, mix and sauté for 1 minute.
6. Add red capsicum, mix and sauté for 30 seconds. Add cooked rice, black pepper powder and salt, mix well and cook for 2-3 minutes or till the rice is heated thoroughly.
7. Add scrambled eggs, spring onion greens, vinegar and mix well.
8. Add egg mixture to the chicken, cover and cook on medium heat for 3-4 minutes. Sprinkle spring onion greens on top.
9. Transfer the rice into a serving bowl, place the omelette on top, garnish with nori sheets and serve hot.